I love a good burger, a juicy grilled burger to be exact. As I've been experimenting more with my diet, and *listening* to what my body tells me that it wants, I'm finding that it wants less and less meat. Don't get me wrong, I'm not giving up meat, not intentionally anyway, but I've noticed that I really don't want it much. I am still eating a lot of fish, but really crave greens and veggies lately. My husband hasn't been very receptive of the change (I do almost all of the cooking), as he declared one evening "I am not a vegetarian. Where is the meat?"It's hard cooking for two different tastes. I try and compromise when I can, and will often make something with meat and then save a little on the side without for myself. But I refuse to cook two different dinners each night, so some nights he has to deal with it (; Unless of course, as I politely told him, he would like to cook dinner.Since it doesn't look like I'll be replaced in the kitchen anytime soon, the vegetarian experimenting will continue - within reason, of course, since I know the way to a man's heart is through his stomach. And my man's got a meat loving stomach!

To be frank, the reason I made these wasn't because I was craving a good burger - it was because I hadn't planned ahead, a friend gave me the recipe and I realized I had everything on hand (love when that happens!). They turned out delicious, although, if you're expecting a burger you will be disappointed. I find that a lot of people try and substitute ingredients, but then expect they will taste the same. Here's a tidbit of useful info as you experiment in the kitchen: if it's not beef, it's not going to taste like beef. A veggie, chickpea, mushroom, tofu, etc. burger is NEVER going to taste like a beef hamburger, so if that's what you're looking for - make a beef burger. These other options will; however, open your palate to new tastes and allow you an opportunity to test out new textures, flavors and ingredients. That's why I like this recipe, there are flavors that I would never have considered putting together and they worked beautifully together!Chickpea Burgersmakes 4 patties2 T oil1 cup chopped onion½ cup chopped carrot1 t cumin1 can chic peas, rinsed and drained1 ½ T peanut butter OR tahini (I used PB)¼ chopped fresh parsley½ t salt1/3 cup flour (I used buckwheat, but you could use any flour)1/2 c cornmeal, for dusting before grillingSauté the onions in 1 T oil for 5 minutes. Add the carrots and sauté for an additional 2 minutes. Add the cumin and sauté one more minute.

Shape into patties and pat into cornmeal. I used an indoor grill pan, brushed with EVOO, and grilled each patty for about 3 minutes on each side, until I had nice grill marks. I grilled my sprouted grain buns as well.

Knowing my husband, I knew I couldn't just serve the burger as is so I topped mine with shredded gouda and mashed up avocado.

What is your favorite way to experiment and put a new twist on an old classic?Enjoy!XoXo,Nicole

Ok so it's not yet summer here, but the temperature (today only) is 86 degrees, so that means the grill is out and ready to go. I love grilling. Not only does it eliminate a huge mess in my kitchen, but it's just nice to sit on the deck, enjoying the great outdoors and feeling one with nature.I've been looking for new burger recipes and found a new one that I had to share with all of you. The Sprouted Kitchen: A Tastier Take on Whole Foods, is quickly becoming my go-to cookbook when I need elegant yet simple meals. There are a ton of vegetarian options (which I'm adoring right now), but for my meat-eating loves I'll spare you the greeny details and offer you a yummy new burger option.

These Chipotle and Apple Turkey Burgers are to die for, honestly the best turkey burger ever. Grilling them brought out the delicious smoky flavor of the chipotle, and I'm not sure any other burger on the grill will ever again compare. I would make sure to squeeze all of the liquid out of your grated apples so that you don't end up with wet burgers that won't stay together. I did not make the aioli that went along with it, but rather topped mine with goat cheese and carmelized onions.

To make carmelized onions, I slice a yellow onion real thin. Over medium heat I add some grass-fed butter and maybe a drop or two of olive oil to a saucepan (you can just use one or the other if you prefer, I've also made these with coconut oil too). Add the onions and a little salt to help the onions sweat. Reduce the heat to medium low and let them get brown and semi-crispy. If you're grilling, you could also make a foil packet and grill your onions. If you use this method they won't be as brown, but still soft and yummy. We paired these with cut up sweet potatoes that we tossed with some cocount oil, salt and pepper. Just place them in a grill basket, or make a foil packet and throw on the grill. The potatoes take about 30 minutes.

What is your favorite burger recipe? Have you started grilling out yet?Enjoy!XoXo,Nicole